BACON MONKEY BREAD
11 slices Bacon, cooked and crumbled
? cup Parmesan cheese, grated
1 small Onion, chopped
3 (10-oz.) cans Refrigerated buttermilk biscuits
? cup Butter or margarine, melted
Combine first 3 ingredients; set aside. Cut biscuits into fourths. Dip each piece in butter, and layer one-third in a slightly greased 10-inch Bundt pan.
Sprinkle half of bacon mixture over biscuits; repeat layering procedure, ending with biscuits.
Bake at 350? for 40 minutes or until golden. Let cool in pan 10 minutes; invert onto a serving platter, and serve immediately.
Yield: One 10 inch ring.
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for additional details at creativecook@creativecookingbylydia.com.
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Bacon Monkey Bread
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ALMOND OATMEAL BARS
3oz. Oatmeal, quick-cooking, uncooked
2/3 cup Nonfat dry milk
? tsp. Cinnamon, ground
1/4 tsp. Nutmeg, ground
dash Allspice, ground
? tsp. Baking soda
? tsp. Baking powder,
1/4 cup Raisins
1 cup Applesauce (unsweetened)
1 tsp. Vanilla extract
3/4 tsp. Almond extract
6 tsp. Sugar (or sweetener equivalent to 6 tsp. sugar)
Preheat oven to 350 degrees.
In a medium bowl, combine all dry ingredients and spices, mixing with a spoon.
Add remaining ingredients. Stir until mixture is completely moistened.
Spread mixture in an 8-inch square baking pan that has been sprayed with nonstick cooking spray.
Bake 30 minutes, until lightly browned.
Cool slightly in pan. Cut into squares to serve.
Servings: 4
Nutritional information per serving:
Calories: 187 (add 24 calories if sugar or fructose is used as sweetener)
Protein: 2 g
Carbohydrate: 35 g
Sodium: 149 mg
Cholesterol: 2 mg
Food group servings:
Bread 1
Fruit 1
Milk ?
Additional calories 0
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me at creativecook@creativecookingbylydia for details.
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Almond Oatmeal Bars
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CHOCOLATE SAUCE
1/4 cup Light cream
1/2 cup Sugar
1 square (or envelope) Unsweetened chocolate
1 teaspoon Butter
1/4 teaspoon Vanilla
Measure cream; add sugar to cream in measuring cup; stir to partially dissolve sugar. Set aside.
In a small saucepan combine chocolate and butter. Stir over low heat until melted and smooth. Add cream; stir sauce over medium heat until it thickens, just as it begins to boil. Remove form heat; stir in vanilla. Serve warm or at room temperature over ice cream, custards, meringue shells, cake any dessert you prefer.
Yield: 2 servings
Creative Cooking
By
Lydia
For class information, click on the “Calendar” icon and contact me for details at creativecook@creativecookingbylydia.com.
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Chocolate Sauce
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Cover the area with meat tenderizer. Apply cool water to make a paste. Wait 15-30 minutes, sponge with cool water.
For class informaton, click on the “Calendar” icon and contact me for details at creativecook@creativecookingbylydia.com.
If you sprinkle a frying pan with salt before adding meat, the fat will not splatter and food will be less likely to stick.
For class information, click on the “Calandar” icon and contact me for additonal details at creativecook@creativecooking bylydia.com
Thanks. Hope these tips help you.
Lydia Critchley
Salted boiling water will immediately kill grass or weeds growing between sections of cement walk.
To keep grass from growing between bricks on a walk, sprinkle the spaces with salt.
Spray graters with non-stick vegetable spray pior to grating. This makes cleaning much easier. A toothbrush works great for cleaning graters.
BARNYARD COOKIES
1 Tbl. Almond extract
3/4 cup Butter flavored shortening
1 1/4 cups Brown sugar, firmly packed
2 Tbl. Milk
1 Tbl. Vanilla
1 Egg
1 3/4 cup Flour
1/4 tsp. Salt
3/4 tsp. Baking soda
1 cup Semisweet chocolate chips
1 cup Pecan pieces
1 cup Rice Krispies cereal
Preheat oven to 350?. Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg. In a separate bowl or with a sifter, combine flour, salt and soda.
Add flour mixture to other ingredients, blending well. Stir in chips, pecans and cereal. Place rounded teaspoons of dough on an ungreased cookie sheet, leaving 2 inches between cookies. Bake 10 to 13 minutes or until golden around the edges.
Yield: 5 dozen cookies.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
Print Recipe
Barnyard Cookies
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If a wasp or bee gets into the house, reach for the hairspray. Most insect sprays only infuriate them, but the hairspray stiffens their wings, immobilizing them immediately. This works on all winged insects.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
Vegetables will become crisper, faster, if you add a few slices of a raw potato to cold water, add vegetables and put in the refrigerator for at least 30 minutes.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
